• Culinary science and hospitality research
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• v.21 no.3
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• pp.68-79
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• 2015

The purpose of this study is to provide preliminary information relating to the applicability of Chinese soybean as functional food material. This study compared the manufacturing characteristics, phenolic compounds contents, and antioxidative activities of soymilk prepared with Korean(Jinpumkong) and Chinese Heinong 48) soybean. Antioxidative activities were measured by in vitro models such as 1,1-diphenyl-2-crylhydrazyl DPPH) radical scavenging activity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-ulfonic acid ABTS) radical scavenging activity. The physicochemical properties(solid contents, pH, and color) and suspension stability of soymilk were not significantly different between the types of raw soybean. Total phenolic and flavonoid contents of soymilk prepared with Chinese cultivar($20.71{\pm}0.34GAE\;mg/g\;dw$ and $6.31{\pm}0.11QE\;mg/g\;dw$, respectively) were significantly higher than those of soymilk prepared with Korean cultivar $^{***}p<.001$ and $^{**}p<0.01$, respectively). Total tannin content of soymilk prepared with Korean cultivar($2.29{\pm}.22TAE\;mg/g\;dw$) was significantly higher than that of soymilk prepared with Chinese cultivar($^{***}p<0.01$). The electron donating ability(EDA) of soymilk was significantly increased in a dose dependent manner(p<0.05); the soymilk prepared with Chinese cultivar showed significantly higher EDA on the concentration of 2.5 mg/mL(p<0.01) and 10.0 mg/mL(p<0.05) than that of soymilk prepared with Korean cultivar. The antioxidative activities of soymilk were significantly increased in a dose dependent manner on ABTS radical scavenging(p<0.05), and there was no significant difference between the types of raw soybean. These results suggest that Chinese soybean, which contains plenty of phenolic compounds and has superior antioxidant activity, may have great potential as a raw material for functional beverage preparation.

• Applied Biological Chemistry
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• v.50 no.3
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• pp.198-203
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• 2007

Extracts from Schizandra chinensis Baillon (Korean name: Omija) were tested for antioxidant and their inhibitory activities of ${\alpha}-amylase$ and ${\alpha}-glucosidase$. Total contents of phenolics were found as 4.35 mg/g (water extract)${\sim}$6.35 mg/g (60% ethanol extract). Electron donating ability (EDA), ABTS [2,2'-azinobis(3-ethyl-benzothiaznoline-6-sulfonic acid)] radical decolorization, antioxidant protection factor (PF) and thiobarbituric acid reactive substance (TBARS) were measured for the antioxidative activity of the extracts from S. chinensis. The water extract were determined as 97.5% at 200 ${\mu}g/ml$ while the activity of 60% ethanol extract were 96.2% at 200 ${\mu}g/ml$ in EDA. The 60% ethanol extract showed higher antioxidant activity than water extract when evaluated by ABTS radical decolorization, antioxidant PF and TBARS. ${\alpha}-Amylase$ inhibitory activity of water extract was similar with that of 60% EtOH extract. ${\alpha}-glucosidase$ inhibitory activities of water extract (97.4%) was higher than that of 60% ethanol extract (84.5%) at 200 ${\mu}g$/ml. The water extract from S. chinensis did not show an antimicrobial activity against Helicobacter pylori, but the 60% ethanol extract showed high antimicrobial activities such as 23 ${\pm}$ 1.6 mm of clear zone in 200 ${\mu}g/ml$ of phenolics. The result suggest that the water and 60% ethanol extract from S. chinensis will be useful as natural antioxidants and functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1087-1096
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• 2010

This study was conducted to investigate the physiological activity of extracts of fresh mushrooms. The components were extracted by hot water; subsequently, the hot-water extract was subjected to 60% ethanol precipitation to yield high-molecular-weight (HMW) and low-molecular-weight (LMW) fractions. Total polyphenol contents, $\beta$-glucan contents, electron-donating ability (EDA), superoxide dismutase (SOD)-like activity, nitrite-scavenging activity, fibrinolytic activity, nitric oxide (NO) production, and inhibition of NO production of the mushroom extracts were measured using lipopolysaccharide (LPS)-stimulated murine macrophages, RAW 264.7 cells. The extracts of Lentinus edodes (Berk.) Singer and Pleurotus ostreatus (Fr.) Kummer contained the highest levels of $\beta$-glucan (33.5% and 25.57%, respectively). Further, the LMW fractions of the Phellinus linteus contained the highest levels of polyphenols (233.23 mg/g). The EDA of LMW fractions (10 mg/mL) of the Phellinus linteus and Agaricus bisporus were 80.74% and 51.35%, respectively. Further, SOD-like activities of the LMW fractions were high as compared to those of the HMW fractions. Nitrite-scavenging activities of the LMW fractions (pH 1.2; concentration, 10 mg/mL) of the Phellinus linteus and Pleurotus ostreatus (Fr.) Kummer were 75.95% and 41.05%, respectively. The fibrinolytic activity of the LMW fractions of all mushrooms showed no enzyme activity by fibrin plate assay. The fibrinolytic activity of the extracts of Tricholoma matsutake was the greatest inhibitory activity at 60.4%. Further study revealed that the mushroom extracts exhibited anti-inflammatory effects on RAW 264.7 cells. The LMW fraction ($500\;{\mu}g/mL$) of the Phellinus linteus considerably inhibited NO production (100%).

• Food Science and Preservation
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• v.14 no.5
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• pp.531-537
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• 2007

Antioxidant anticancer activities and nitric oxide (NO) production of Vietnamese and Thai yonganyook (Euphoria longana) fermented with lactic acid bacteria and Bacillus subtilis were investigated. Total organic acid contents (TAC) of Thai raw yonganyook (473.49 mg/g, 89.2% of TAC) were higher 3.2 tims than those of Vietnamese raw yonganyook (148.48 mg/g, 86.8% of TAC) and major organic acids of two materials were formic acid and malic acid. Total free sugars contents of Vietnamese raw yonganyook (434.63 mg/g) were higher 1.2 times than those of Thai raw yonganyook (378.77 mg/g) and major free sugar of two materials welt sucrose, glucose and fructose. NO production of RAW264.7 cell treated with methanol extract of Vietnamese fermented yonganyook was shown to be a lower level than that of Thai fermented yonganyook. It's production by fermented yonganyook was strongly exhibited in low dose (0.2 mg/mL) than in high dose (1.0 mg/mL) as compared with raw yonganyook Electron-donating ability (EDA) of Vietnamese raw yonganyook ($41.72{\pm}3.59%$) at $600\;{\mu}g/assay$ was higher 1.4 times than that of Thai yonganyook ($30.20{\pm}4.8%$). EDA of Vietnamese yonganyook fermented with B. subtilis at $600\;{\mu}g/assay$ was $43.57{\pm}2.07%$ which was the highest level of all samples tested. Anticancer activity of raw yonganyook on human HeLa cell was similar to between Vietnamese and Thai yonganyook. In inhibitory effect of HepG2 cell growth, methanol extract of Thai yonganyook ($46.13{\pm}4.80%$) was higher than that of Vietnamese yonganyook ($33.07{\pm}0.92%$). Inhibitory activity of fermented yonganyook on HeLa and HepG2 cell growth were $39.21{\pm}1.46%$ and $48.07{\pm}1.63%$ when $200\;{\mu}g/assay$ of methanol extract of Vietnamese and Thai yonganyook fermented with B. subtilis were used, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.384-390
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• 2009

Extraction characteristics of citron (Citrus junos Sieb. ex Tanaka) seeds and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 20.23% was obtained at extraction temperature of $50.23^{\circ}C$, extraction time of 3.03 hr, and shaking velocity of 400.06 rpm. At extraction temperature, extraction time, and shaking velocity of $49.88^{\circ}C$, 2.72 hr, and 400.39 rpm, respectively, maximum polyphenol content was 4.37 mg/g. At extraction temperature, extraction time, and shaking velocity of $50.28^{\circ}C$, 3.42 hr, and 399.96 rpm, respectively, maximum electron donating ability (EDA) was 49.69%. Maximum nitrite scavenging activity (NSA) was 47.79% at extraction temperature, extraction time, and shaking velocity of $49.19^{\circ}C$, 0.68 hr, and 602.95 rpm, respectively. Based on superimposition of 3-dimensional RSM with respect to extraction yield, polyphenol, EDA, and NSA, optimum ranges of extraction conditions were extraction temperature of $50^{\circ}C$, extraction time of about 3 hr, and shaking velocity of 400 rpm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.4
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• pp.490-495
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• 2009

This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures ($110{\sim}150^{\circ}C$) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, $IC_{50}$ value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was $256.26{\pm}9.61$ mg/100 g at $150^{\circ}C$ (control: $27.90{\pm}1.28$ mg/100 g), $IC_{50}$ value was $1.34{\pm}0.004$ mg/mL at $150^{\circ}C$ (control: $34.93{\pm}0.039$ mg/mL), and AEAC was $53.10{\pm}1.155$ mg AA eq/g at $150^{\circ}C$ (control: $6.721{\pm}0.122$ mg AA eq/g). The ethyl acetate fraction showed higher total polyphenol contents and stronger antioxidant activities than hexane and aqueous fractions. Total polyphenol content was 133.62 mg/100 g (at $140^{\circ}C$), $IC_{50}$ values of EDA and AEAC content were 0.39 mg/mL (at $150^{\circ}C$) and 183.72 mg AA eq/g (at $140^{\circ}C$), respectively.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.172-179
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• 2003

This study was carried out to find the preventive medical and therapeutic effects of Sarcodon asparatus on adult disease by employing several biological and biochemical assays. Nitrate scavenging ability(NSA) of Sarcodan asparatus extracts was displayed up to 99.9% at pH 1.2 in a dose-dependent manner. They also had 90.4% electron donating ability(EDA) at the concentration of 0.1 mg/mL. Extracts of Sarcodon asparatus were also able to function as a powerful antioxidant at all concentrations(0.01∼l.0 mg/mL). Furthermore, we observed that 1 mg/mL concentration of the extracts was more powerful than BHT, With respect to fibrolytic activity, Sarcodon asparatus showed 1,843.8 unit/g, which was higher than streptokinase(1,189 unit/g). The inhibitory effects of the extracts on angiotensin converting enzyme, measured by the normal and pretreatment methods, were 53 and 58%, respectively. We also performed cytotoxicity effect of Sarcodon asparatus extracts on a various cancer cell lines. The growth inhibitory effects of the extracts(5.0 mg/mL) on A549, HeLa, AGS, and SK-Hep-1 cells were 78.9, 55.3, 69.0, and 42.5 %, respectively. Interestingly, Sarcodon asparatusextracts induced mutation on Salmonella typhimurium TA98 and TA100 when Ames test was done.

• Journal of Life Science
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• v.21 no.6
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• pp.858-864
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• 2011

The phenolic compounds of walnut extracts by various solvents were shown to be 24.3 mg/g in hot water, 34.4 mg/g in ethanol, 32.5 mg/g in methanol and 15.1 mg/g in acetone. In a comparison of phenolic compounds from hot water and different concentrations of ethanol, which are harmless, 60% ethanol extract and hot water extract were 34.7 mg/g, 24.6 mg/g. The electron donating ability (EDA) of walnut extracts in hot water and 60% ethanol were 78.1% and 80.6%. According to ABTS radical cation decolorization for antioxidant activity, hot water and 60% ethanol extract showed high antioxidant activities of 98.1% and 98.3%. Antioxidant protection factor (PF) were $1.1{\pm}0.2$ PF and $1.1{\pm}0.4$ PF in hot water and 60% ethanol extract. In TBARs inhibitory activity, each extract showed high antioxidant activities at 60% and 75%. Anti-inflammation effects of walnut extract were tested, and inhibition of NO was 50% in 100 ${\mu}g/ml$ phenolics. Inhibitory activity against iNOS and COX-2 were shown, through Western blot, to be 10% in 100 ${\mu}g/ml$ phenolics. Tyrosine inhibitory activity of 60% ethanol extract was 43%, and astringent effect of 60% ethanol extract was 55%. These results suggest that walnut extracts are suitable for functional cosmetics requiring skin-whitening and anti-wrinkle activity.